Kiros Kai Faki
Submitted by ShandaBatchelor
Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.
YIELD
4 servingsPREP
15 minCOOK
6 hrsREADY
14 hrsThis is old-world split pea soup that takes its time. Pigs’ feet or pork hocks brine overnight, then simmer with yellow split peas and onion for six hours or more until the peas dissolve into a thick, velvety puree and the meat is falling off the bone.
Brining the feet overnight in salted water draws out blood and impurities. This is the step that keeps the finished soup clean-tasting instead of murky. The peas soak overnight too, which cuts some cooking time and ensures they break down evenly.
Six hours sounds like a lot, but the pot does all the work. Stir occasionally to keep the peas from sticking to the bottom as they thicken. By the end, the soup should be smooth enough that you barely need a blender, though the shredded pork gives it texture. A small pat of butter in each bowl melts into the surface and adds a final layer of richness.
Kitchen Tips
- Skim the foam after the first boil. That froth is protein and impurities. Removing it keeps the soup clear.
- Stir regularly toward the end. As the peas thicken, they stick and scorch on the bottom. Low heat and a wooden spoon prevent this.
- Use a big pot. 8 quarts minimum. The peas swell significantly and the liquid reduces over 6 hours.
- Cool the meat before shredding. Pigs’ feet have small bones and cartilage. Going slowly keeps bone fragments out of the soup.
Variations
- Smoked hocks: Use smoked pork hocks instead of fresh for a deeper, smokier flavor throughout.
- Ham bone version: A leftover ham bone from the holidays works beautifully in place of pigs’ feet.
- Green split peas: Swap yellow for green split peas. The flavor is slightly grassier but equally satisfying.
Ingredients
Directions
The night before you plan to make this soup, soak the feet or hocks in brine (1 tablespoon of salt per quart of water).
They should be completely covered.
Put the split peas to soak in plain cool water.
There should be about 2 inches of water over the peas--they will swell quite a bit.
The meat should be put in the refrigeratior overnight; the peas may be, too, but it is less important.
In the morning, take the meat out of the brine, put it in a 8 qt. pot, add the peas, onion and 2 quarts of fresh water.
Bring to a boil.
Skim off any foam that comes to the top, then reduce the heat and simmer for about 6 or more hours, stirring occasionally so the peas do not stick to the bottom of the pot.
The meat should be fallng off the bones, and the soup should be quite thick and fairly smooth.
Take the meat and bones out of the soup and cool slightly.
Take the meat off the bones and cut into smaller pieces.
Put the meat back into the soup and reheat if necessary.
Serve with a small pat of butter in the center of each bowl.
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